ipod.  iphone.  ipad.  ican’tkeepup.

Is it just me, or are we all so “tuned in” that we are losing touch?  I haven’t embraced this ibusiness.  And, I don’t think it’s because I’m a mom, or because I’m, ahem, ‘older’ now and edging towards my 40th.  No, that’s not it.  Many other moms my age are plucking away texting, and are entirely up to date with current technology.

I think that’s it for me, the issue of downtime.  I have a cell phone, but I use it rarely.  In fact, it’s barely ever turned on.  Recently I thought about getting an iphone so that I could check in on my e-mails and other happenings.   My husband remarked “when would you do that?“.  I paused and said “yeah, I don’t know, maybe while I’m waiting at the dentist, or at the chiropractor“.  But, truly, if I have to wait for an appointment, I think it’s a good idea for me to have some downtime.  Time not to check e-mails.  Not to be tuned in or feel ‘available’.  Maybe those few minutes of waiting is just the time I need to take a breath during my hectic day.  Or have a sociable chat with the receptionist.  Or maybe, browse through a magazine.

I understand that there are many business folks that really need the immediacy of this form of communication.  But does everyone?  We did just fine for a long time without it.  And, certainly, our kids did.   Check out this image I recently stumbled upon, with the caption “never too young to stay in touch“. continue »

Green Smoothie

For many of you that follow my blog, making a green smoothie is not a new thing.  But, for anyone else that has just started eating vegan – or is simply looking for some easy solutions to eat healthier – a green smoothie is a valuable addition to your culinary arsenal.

When I first heard about the idea of putting greens into a smoothie, I was turned off.  Couldn’t get past the idea of taking inherently bitter, sometimes fibrous and stringy greens, and pureeing them into… a drink!  And, when I announced the idea one morning to my husband, he looked at me and said something along the lines of “forget it, I’m not drinking something with kale in it – you’ve gone too far, Dreena“.

But, what we discovered is that when you blend greens like spinach, kale, or chard with sweet fruits like bananas, apples, mangoes, oranges, and/or pineapples, you truly don’t notice the taste of the greens.  The sweetness of the fruit predominates.

I have a few versions of green smoothies that I love.  My current favorite is a blend of chard leaves (about 3-4 full leaves, stalks removed), 1-2 apples (depending on size; skin left on, just core removed), frozen mangoes (about 1/2 – 3/4 cup), frozen sliced bananas (about 1 – 1 1/4 cups), and some water to get it all moving (about 3/4 cup)  (If I’m using fresh ripe bananas or mangoes that aren’t frozen, I may add some ice in place of the water to chill everything).  Sometimes I’ll add a few tablespoons of whole flax seeds or hemp seeds as well.  If you have a high-powered blender like a Blendtec, it will pulverize the heck out of those seeds, giving your smoothie a thicker consistency.  If you have a regular blender, opt for the hemp seeds (they are softer, and easier to blend), or some flax meal.  Add a few tablespoons of water to get everything moving in the blender, and you’re ready to go.   (This makes 2 medium-large smoothies.)

Here are some additional tips to get you drinking your greens! continue »

Banana Pecan Rice Pudding Pie

Show the mom in your life some home-cooked love this Mother’s Day.  Thinking of brunch?  I have recipes for French Toast, Banana Pecan Rice Pudding Pie, a refreshing smoothie, as well as a Portobello Bagel Melt, if savory items are more her thing!

If brunch or breakfast-in-bed isn’t an option, the pudding pie can be enjoyed anytime of day, and is easy enough to transport… or, of course, there’s always making a batch or two of cookies!

A Happy Mother’s Day to all of you very hard working mommas out there.  I wish you a day filled with love, relaxation, and pampering.  Enjoy… 

“Fantastic French Toast” (from Vive le Vegan)

Growing up, my husband and I both loved French toast. We also love this recipe because the combination of flax meal and tofu give a texture similar to an egg batter for a traditional tasting – better tasting, actually – French Toast!

1 cup vanilla non-dairy milk
2 tbsp flax meal
1⁄2 cup silken firm tofu
1⁄4 tsp cinnamon
1⁄8 tsp freshly grated nutmeg
1⁄8 tsp sea salt
1 tsp organic coconut or organic canola oil
8 – 9 slices bread of choice (see note)
2 – 3 tsp organic canola oil (or more, if needed, for frying)

Using a handblender or in a blender, purée the non-dairy milk, flax meal, tofu, cinnamon, nutmeg, salt, and canola oil until very smooth and thick (it will get thicker as it sits a little while and the flax absorbs some of the liquid). Dip a slice of bread in the batter. Turn over and let it sit for a few moments to soak, then remove and place on a plate until ready to fry. In a non-stick skillet over medium-high heat, add the canola oil when hot and reduce heat to low/medium-low. Fry bread for 4-6 minutes on each side, until lightly brown (try to flip only once so that the batter will set and brown nicely on the bread). Serve with pure maple syrup or a fruit sauce.

Note:  While whole-grain breads are certainly healthier, white bread is traditionally used for French toast. Sometimes the earthy, nutty quality of the whole-grain breads can overpower the flavor of the batter, but it will still taste good, so use whatever you like.

Note:For a wheat-free option, use a white spelt bread (or whole-grain spelt or kamut bread). continue »

Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream

I recently asked my blog followers which of my recipes they’d like posted.

I’ve been working my way through new recipes for my fourth cookbook.  A few months ago, I posted a photo for these Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream. This photo has teased you long enough… here it is, folks!

These gluten-free patties are somewhat delicate and fragile, and so should be eaten with a fork as a patty or croquette, rather than on a bun as a burger. The sweet potatoes balance the smoky and savory ingredients (cumin, oregano, chile, garlic), in the croquettes, and there is a hit of lime to heighten all the flavors. Alongside is a Pumpkin Seed Chipotle Cream, which is a must-have accompaniment (at least, in my opinion)! Since the patties are not particularly rich or heavy, the cream serves to make the dish more satisfying – and of course, more delicious. continue »

After school yesterday my daughter asked “mom, tomorrow can we park far from school and then walk the rest of the way for earth day?”

Every year we join the earth day movement, feeling great about ourselves as we do environmentally conscious things – walk to school for the day, pick up trash, recycle, and of course ‘turn off the lights for an hour‘.  For what?  We can agree that all small efforts help in some way, but these measures are mere drops in the bucket when it comes to environmental preservation.

If you really want to make a difference, start with your plate:

The Worldwatch Institute estimates that animals raised for food account for 51% of greenhouse gases.   This is even higher than the 2006 United Nations report which revealed that the meat industry produces more greenhouse-gas emissions than all the cars, trucks, planes, and ships in the world combined.

Having one meat-free day per week would be the same as taking 8 million cars off American roads.

You may think it’s too difficult to go vegan, but is it really hard to give up meat one day a week?  Plus, I repeatedly hear from people that say giving up meat and dairy was far easier than they thought.  Our perceptions of not eating meat are far more intimidating than actually eating meat-free meals.

Yes, vegans still need to our environmental bit beyond not eating meat and dairy.  But, don’t be fooled by earth day marketing measures that are designed to make us feel good when we turn off our lights for an hour.  You can make a difference with much more impact – once a week, every day, or at every meal.